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Add a photoServings: 6
Ingredients
- 4 x leeks up to 5
- 1 c. mashed potatoes
- 3 x Large eggs beaten
- 1/4 c. matzo meal salt to taste freshly grnd black pepper to taste vegetable oil for frying
Directions
- 1. Clean leeks thoroughly, washing out all sand and grit. Cut white and green parts into small pcs, discarding the tough outer leaves.
- 2. In large saucepan, combine leeks with sufficient water to cover. Bring to a boil over high heat. Reduce heat to medium; cover and cook 30 min till tender. Drain and cold.
- 3. With hands, squeeze out all excess water from leeks. In medium bowl, combine cooked leeks with potatoes, Large eggs, matzo meal, and salt and pepper to taste; mix well.
- 4. Heat about 1/2 inch oil in medium skillet, over medium-high heat. With spoon, form leek-potato mix into small patties. Drop into warm oil and fry 3 min on each side, or possibly till golden brown. Drain on paper towels. Serve warm.
- Makes 4 to 6 servings.
- NOTES : I have not yet tried making the leek pancakes, but the spinach pie has become a Passover tradition in my family (as long as I'm willing to prepare it).
- The first recipe is for a variation on a traditional Jewish dish called latkes (vegetable, often potato, pancakes). Latkes are generally fried in vegetable oil, but you can probably keep the fat content down by baking them or possibly cooking in a non-stick pan with a bit of vegetable oil spray. By the way "pareve" means which a food contains neither dairy nor meat products.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 6 servings | |
| Calories 66 | |
| Calories from Fat 23 | 35% |
| Total Fat 2.54g | 3% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 41mg | 2% |
| Potassium 159mg | 5% |
| Total Carbs 7.16g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.35g | 1% |
| Protein 3.87g | 6% |
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